Pesto is one of our favorite dips/dressings/sauces, but one we hadn’t had for at least two years now, because of the requisite cheese. Until I found an inspired recipe in 
I bet this would be a very welcome pasta sauce replacement, using avocado instead of cheese, increasing the amount of basil leaves, and adding olive oil (and the requisite pine nuts if you’re not nut-sensitive). Maybe one of these days I’ll experiment and post my results here. In the meantime enjoy
Avocado Pesto (based on the recipe in The Allergy Self-Help Cookbook
2 Hass avocados — these are the best avocados in the US, and organic ones are available too
a bunch of basil leaves — my plants are still babies so I had to do with a small pack from the store — more would have been better
minced garlic to taste, mashed to a paste with some salt
lime juice, a few tablespoons, to taste
Whirl everything in a food processor until smooth. Serve with tortilla chips and carrot sticks, or any dipping item you like, or on crackers, etc.
Mmmm.. sounds really yummy Steph! And I LOVE Hass advacados. I definitely going to try this!
Tried it and loved it!! I have never bothered to try avacados before, but my DH likes them and is a big snacker, so gave it a shot!! He says I used too much lime juice, but he still liked it!! Will definitely make it again!! Still gathering the ingredients to try those lemon poppyseed muffins!! Great snack idea.
Also, thanks for checking out my site. It’s new and I am too at this stuff. =) I hope you like the creamy noodle recipe. If you’re using wheat-free noodles, try reducing your liquid as not all wheat-free brands hold up to the long cooking time as I have found out. The recipe came post dairy issue, but pre-wheat issue, so have had to adjust a few of them!! Keep up the good work!!